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1) Season the meat with the salt and pepper. In a large skillet over low heat, combine the vinegar, brown sugar, garlic and bay leaf. Simmer until the liquid has reduced by half and is a syrupy consistency, about 5 minutes. Discard the garlic and bay leaf.

Put the meat on the baking sheet and covre it with the glaze. Broil the meat 10 cm from the heat until it reaches the desired level of doneness, about 4 to 5 minutes on each side. Remove from the broiler to a cutting board and let rest for 5 minutes. Thinly slice the meat against the grain and transfer it to a serving platter.

Cook's note: When using the broiler, crack the oven door open so the meat does not burn.